Fry in wok on low heat Sichuan peppercorns in oil, once aromatic, take out the peppercorns. Keep 1tbsp oil to the side for use later, leave the rest in wok.
Chop potatoes to desired shape and soak in cold water briefly. Pat dry. Chop carrot to desired shape.
Sauté on high heat potatoes and carrots in oil from step 1. Once charred slightly, about 5min, remove to a plate for use later.
Add remaining oil to wok. Fry ginger garlic spring onions to aromatic on low to medium heat for 1min, add chopped padron peppers for 30s-1min, add soy sauce and oyster sauce, fry for 30s, combine with potatoes and carrots, stir fry for 1min. Serve.